Tofu is something we have been learning to like more and more lately. It's easy and light and fries up quickly, and when it's poached like this in a little liquid with a heap of delicious vegetables, we really can't resist it.
This dish is even vegan, with a dash of fermented black beans for savory umami flavor, and some chilies for a kick. Leave the chilies if you don't like it spicy, but we suggest adding a little extra garlic if you do that.
Spicy Broccoli Tofu Stir-Fry
1 block firm tofu
2 dried chiles, crushed
2 cloves garlic, minced
3-inch piece of ginger, peeled and grated
3 cups broccoli florets, chopped into bite-sized pieces
1/2 cup vegetable broth
1/4 cup fermented black beans
2 tablespoons sesame oil
Soy sauce, to taste
Heat a small saucepan of water to boiling, then turn off the heat. Drain and chop the tofu into 1 inch blocks and place in the hot water. Keep it there until you're ready to use it then drain carefully.
Heat a small amount of vegetable oil in a large skillet or wok. Cook the chiles until fragrant, then add the garlic and ginger and cook over medium heat until soft and golden. Add the broccoli and cook, stirring constantly over high heat until crisp-tender. Add the vegetable broth and turn the heat the medium. Add the black beans and simmer until most of the broth has simmered away. Add the tofu and drizzle the sesame oil over. Cook, stirring, just until the tofu is hot through. Season to taste with soy sauce and serve over white rice.